ARCTIC COOLER FREEZER

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VEGETARIAN FREEZER COOKING : FREEZER COOKING


Vegetarian freezer cooking : 15 cu ft upright freezer.



Vegetarian Freezer Cooking





vegetarian freezer cooking















vegetarian freezer cooking - Don't Panic--More




Don't Panic--More Dinner's in the Freezer: A Second Helping of Tasty Meals You Can Make Ahead


Don't Panic--More Dinner's in the Freezer: A Second Helping of Tasty Meals You Can Make Ahead



Hectic lifestyles make traditional cooking methods nearly obsolete in many families. The results are poor nutrition and budgets strained by the high cost of fast food or commercially prepared meals. Now, due to popular demand, the ladies who brought you Don't Panic--Dinner's in the Freezer offer more of their simple and economical recipes designed to be prepared and frozen for future use.

Don't Panic--More Dinner's in the Freezer gives practical tips for planning, organizing, and shopping for meals, as well as unique ways to freeze and reheat prepared foods. Every recipe includes measurements for cooking alone or as a joint venture with one or two friends. Families, singles, retirees--everyone who needs to eat--will find fast and easy answers to the question, "What's for dinner?"










88% (9)





Stuffed Poblano Pepper with Strawberry Guacamole




Stuffed Poblano Pepper with Strawberry Guacamole





On one of my first visits to Chicago, Patrick and I made stuffed poblano peppers. Hands down, it is perhaps one of the best meals I've ever cooked. A flavorful burst of serrano peppers and soy chorizo, delicious melted mexican cheeses and fresh produce from the local Mexican grocery. And... we both got food poisoning from something in it, and were violently, violently ill. We've always pegged the soy chorizo as the culprit - and have never eaten it since, but who knows what it really was that made us so ill.

The recipes for this go around - still delicious but guaranteed not to make you sick - are as follows:

Strawberry guacamole:
2 ripe avocados
minced dehydrated garlic
1/4 to 1/2 of a white onion, diced
red pepper flakes
juice of 1 lime
sprinkle kosher salt
1/2 jalapeno pepper (you can seed and devein it to decrease spiciness - but it marries nicely with the sweetness of the strawberries)
6-10 sprigs of fresh cilantro [leaves only, discard the stems into the compost pile]
1 cup hulled diced fresh strawberries [if possible, get these straight from the garden or from a farmers' market - they're often much more flavorful than the strawberries sold in the grocery stores]

Directions: mash avocado flesh into somewhat chunky paste, adding garlic and red pepper flakes to taste. I'm not going to tell you an amount because we like garlic and peppers both more than most people do. Mix in juice from one lime to prevent guacamole from discoloring due to oxidation. Dice strawberries and onion and gently spoon in to the avocado mixture to avoid overly smashing them. Finely dice jalapeno and add in as much as you'd like for a bit of fire. Lightly chop the cilantro leaves and fold in. Sprinkle in a tad of kosher salt, give it another stir, and it's good to go. A tip for the guacamole from Patrick, if you're not going to serve it right away, take saran wrap and mash it down on the surface of the guacamole - the lack of air will prevent the guacamole from discoloring.

For those of you with a Meijer around, the Meijer Organic Corn Tortilla chips (they come in yellow and blue) are delicious.

Stuffed Poblano Peppers
one large pattypan squash
one large vine ripened tomato
one fresh jalapeno
one fresh poblano pepper for each person you're serving - this recipe made three)
1/2 cup roasted corn (I used Trader Joe's - in their freezer section. It's delicious and easy, though fresh would've been even better)
1 large sweet red pepper
1/2 white onion
1 pint of baby portobello mushrooms, cleaned and quartered
2 tbsp. crumbled queso fresco
3 tbsp. jarred jalapeno juice
1/3 cup shredded cheese per pepper. I used a four cheese mexican blend from Costco - but some Habanero Jack would've been great too.
Adobo Sauce - I used Dona Maria paste, and follow the direction on the back of the jar to reconstitute enough to drizzle over the peppers.

Directions: cut all the vegetables except the poblanos into small pieces. Grill on the stovetop in a non-stick skillet until tender. While these are cooking, make a t-shaped cut close to the stem of each poblano and slice it down the length (being sure not to cut through the back of the pepper). Place into a baking dish and broil until the outer skin of the poblanos start to bubble up and char.

Remove cooked vegetables from stovetop and mix in 2 -3 tbsp. jarred jalapeno juice. Stuff the peppers with the vegetable mixture, and then the shredded cheese. Drizzle adobo sauce over the peppers and sprinkle crumbled queso fresco on each pepper. Bake in 375 degree oven for 20 minutes, until heated through and the poblanos are tender.

The poblanos are good stuffed with beans (refried or whole) and basically any combination of vegetables that you have.
















Hand-made Roasted Yam Ravioli with Thyme (pre-cooked)




Hand-made Roasted Yam Ravioli with Thyme (pre-cooked)





Using pre-made Chinese wonton or dumpling wrappers is one of the easiest ways to make your own ravioli. Just make sure to watch out for the egg, as
many brands use egg, especially in the wonton wrappers. Putting the pasta together can be a little time consuming, but the result is worth the effort, especially if you have a lazy weekend afternoon to do this or if you want to make an impressive dinner for guests.

Since I have managed to erase all my passwords from Firefox, I will post the recipe here since I can't access my blog.

Hand-made Roasted Yam Ravioli with Thyme

Ingredients:

1 pkg. Chinese wonton or dumpling wrappers
1 1/2 cups roasted yams, cooled, skins removed and mashed
1/2-1 tbsp. finely chopped fresh thyme
1/2 tsp. sea salt
1/2 tsp. freshly ground black pepper
1/2 tsp. garlic powder

Directions:

In a medium bowl, mash the yam until there are no lumps. Add the thyme, salt, pepper and garlic powder and mix well.

Taking one wonton/dumpling wrapper, place the wrapper on a dry surface and in the middle of the wrapper place 1 tsp. of the mashed yam. Then, with you fingers or a pastry brush, pat some water all around the exposed dough. Don't use too much water because that will make the dough soggy. But you want to be sure to use enough to make sure there are no gaps between the layers of dough and you create a good seal all around the pasta. Carefully place a second piece of wrapper over top, matching up the edges of the dough and taking care to leave part of the wrapper open to let out air that is trapped between the layers.

Using a dry finger, trace the area around the filling to nudge out any air. When you have made sure there is no air trapped in around the filling, seal the ravioli. By doing this, you will make sure there is a good seal around the filling and that the ravioli don't open up in the water and let out their filling when you cook them.

Next, take a cookie cutter and place it over the ravioli, centering the filling in the middle of the cutter. Press down firmly. Remove the cutter and carefully remove the excess dough from around the ravioli. Transfer the ravioli to a rack to sit until you are ready to cook them. If not cooking them right away, place them on a non-stick cookie sheet in the freezer for up to 30 minutes and then transfer to an air-tight container or freezer bag.

When ready to cook, bring a large pot of water to a boil. Turn down the heat so the water is gently boiling. Add several ravioli to the water at a time for two minutes. Remove with a slotted spoon to drain the excess water and add the ravioli to whatever sauce you may be using to keep warm and to keep the ravioli from sticking together.

Makes 3-4 servings
(or 36 ravioli, depending on how many wonton/dumpling wrappers you have).









vegetarian freezer cooking








vegetarian freezer cooking




Fresh Frozen Fruit Jams - Made With Fresh Fruit - Simple, Quick, & Easy






If you are looking for the best in hand selected budget-wise menu recipes, let The Budget Bistro be your source for incredibly delicious culinary creations. Each of our themed cookbooks will include delicious recipes that will fit nicely in your budget.

You will find 20 taste tempting budget friendly frozen fruit jam recipes like Violet Freezer Jam, Concord Grape Freezer Jam, Strawberry-Nectarine Jam, Gingered Pear Freezer Jam, Rose Hip Freezer Jam, Blackberry Freezer Jam, and Nectarine Apricot Freezer Jam to name a few. Tempt your family and friends and become everyone’s favorite chef with a little help from The Budget Bistro.

If you are looking for the best in hand selected budget-wise menu recipes, let The Budget Bistro be your source for incredibly delicious culinary creations. Each of our themed cookbooks will include delicious recipes that will fit nicely in your budget.

You will find 20 taste tempting budget friendly frozen fruit jam recipes like Violet Freezer Jam, Concord Grape Freezer Jam, Strawberry-Nectarine Jam, Gingered Pear Freezer Jam, Rose Hip Freezer Jam, Blackberry Freezer Jam, and Nectarine Apricot Freezer Jam to name a few. Tempt your family and friends and become everyone’s favorite chef with a little help from The Budget Bistro.










Related topics:

norlake walk in freezer

frigidaire stand up freezer

refrigerator diagrams

refrigeration receivers

lg side by side freezer

refrigerated storage

refrigerator defrost timers



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